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Red-Dressin' Creole Cocktail Sauce

I re-named this popular recipe of mine "Red Dressin' Creole Cocktail Sauce" for a WWL-TV segment featuring my party food for the Red Dress Run in New Orleans, August 12, 2023. I also cooked up my "Red Run Bruschetta Bites" and my "Red Velvet Run Cupcakes." (Video linked below recipe!)

My Toe-Curlin' Cocktail Sauce recipe is from "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook.

Toe-Curlin' Creole Cocktail Sauce

Enough for a great big platter's worth of shrimp dippin'

10 ounces organic, or "simply" ketchup

3 tablespoons prepared horseradish, HOT preferred

Juice of one lemon

1 tablespoon Worcestershire sauce

2 tablespoons dehydrated Creole or Cajun Trinity with Garlic

1 tablespoon cracked black pepper

Put it all in a bowl and stir vigorously. Chill for a few hours covered, or best overnight. Watch your jubilant guests' hair stand on end at your next Shrimp Cocktail party!

If you’re fixing your own shrimp:

For 3 lbs peeled, tail-on shrimp.

Prepare a large bowl of ice water, set aside. To a 32 cup pot of water, add 2 tablespoons Old Bay, 1 half lemon, 1 tablespoon Rex, Bayou Belle, or Zydeco Cajun Trinity Seasoning, 1/2 tsp chili powder, and 1 tblsp salt. Bring to boil.

Add peeled tail-on shrimp to boiling pot. When this returns to a boil, shrimp are done! (Instead of grey they should now be pink).

Immediately transfer shrimp to ice water to cool for a few minutes. Keep chilled and serve with Toe Curlin'/Red Dressin' Sauce to great joy and acclaim.


Click on the pic below to go to the tape! (Left to right, Colleen Seeley, Payton Malone, myself, Whitney Miller, and Eric Paulsen, of WWL-TV New Orleans' Eyewitness Morning News).

Here's the buffet table the next day at my house for my red dress running friends. (Featuring my LED shrimp cocktail ice ring.) The real feel outside was 125°F!

Laissez les bons temps rouler! 💃🏻 🍤 🧁 🎉 🥵 !!!

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